We hv chosen to stay at a property which is 187years old.in 1829 this property was used to be missionary school.1841 it got converted into a hotel.In 1986 tajhotels @tajsavoy #ooty took it over.In all 41 rooms.Some hv just gone under complete renovation.
Ambience:The newly furnished & renovated restaurant The Dining Room, is done in dark walnut colur.The wood is nilgiri.The artisocratic seating with the complete look gives it,its look from the by-gone era.The renovations,refurbishments hv been done keeping the overall look of the said property in mind.
Chef:Chef arun the exective chef under his mantle has a wonderful esteemed team of chefs.Chef nathan does the breakfast service with wonderful delicaies to choose from the laid-out menu which is placed in the buffet.Chef arun has been in this industry since 16years.He is mainly a north indian and conti chef.He also specializes in jain food.
Staff:The officating general manager saneej who has come in here as a breath of fresh air and his luck factor has rubbed in tht the part renovations hv started in full flow he runs the place as a well oiled machine.Under the helm of f&b manager mr.omprakash,he has a wonderful team of staff at service.Richie our server is a bundle of energy & quite a foodie himself.Do ask him for reco’s.
During our stay we savoured in breakfast & dinners.This review comprises of the same.
Kerala Thali;This thali can be savoured on request as it isnt part of the menu.
Food:Tomato Rasam:This is made with a thin broth of vegetable stock with finely chopped tomatoes.The pepper hits u at the back of the throat & cumin clears ur nasils & coriander gives the depth.Bearing the hot & fiery it also has the tangy flavour due to tomato.
Sambharan:A refreshing yogurt drink which is mildly tangy just how i like it flavoured with shallots,ginger & tempering of curry leaves.A must to drink,drink!
Pachakari Mango Curry:This is our fav.This is made with raw mango flavoured with 1st extract of coconut milk.
Thakkali Murugukka Curry:Its hard to explain as i was blushing with happiness.This has a variety of spices and drumstick being the primary vegetable & hint of drumstick leaves go a long way.The flavours tht weave into it & other are grated coconut,cumin,fennel & dry redchilli!Party!
BeetrootPachadi:This again my fav.This has beaten curd & beet with shallots & ginger.Always an integral part of sadya.This dish falls between a salad & relish.
VazhapouThoran:This is a very seasonal dish at ooty but very common at kerala.This is super-food for women.Wht is it?These r banana flowers.This has shallots,greenchilli,garlic & tempering.Delicate need very little spices taste wonderful.
Avial:A mixed country vegetable seasonal ofcourse.It has thick extract of coconut milk,curd,cumin,ginger,shallots.
VegStew:This bcmes also a global dish relished by all.Coconut milk 1st extract & whole lot of whole spices!Comforting!
Paneer Pollichadhu:This is our veg delight to savour the goodness which is otherwise used only in kareeman fish.This is marinated prior in chillipowder,manjalpodi,redchillipowder,wholespice powder.The tomatoes,shallots & kokam r used too wrap the cottage cheese in the above and steamed!I cud eat this weekly.
PineapplePayasam:This is fruit flavour.This has fruit base,coconut milk,jaggery,cardomon.
Kerala paratha:This is layered & flaky flat bread similiar to laccha paratha in n.india but this being refined flour
Appam:Made from fermented rice flour.Light,airy!Go easy!U cud eat 5easily
RedRice:Knwn as matta rice.Its parboiled red rice.Chunky!
Asian:This was one of those dinners which stays etched in ur memory.They set up a romantic table for 2,in the outer deck lawn with sizzling bon-fire to ward of the cold weather.
SpinachGarlicFriedRice:Golden dragon being the 1st asian restaurant in mumbai under the helm of mr.hemant oberoi,the asian eaten at any taj properties the flavours the textures stand out:This had a hint of spinach with garlic just being a hint and not overpowering the rice.
Stirfry aubergine in garlic sauce.50% love aubergine,50% dont,so this is a shout-out for the non-lovers.So this has light/dark soy sauce,hint of sugar & hot garlic sauce the minced ginger adds the oomph.
Hakka Noodles In Hot Garlic Sauce:This is basics.As we love maggi we love hakka.Its a typical prep with boiled noodles with ginger,garlic,vegetables in soya sauce,chilli sauce & asian spices.
Conti:Pesto Grilled Cottage Cheese Steak Spinach:Meat neednt be ur source of protein.This has cottage cheese slab,boiled and cooked spinach shredded with dash of pepper.Pesto sauce adds the needed flavour & sundried tomatoes add depth.
Parmeasean Zuchini Boats:These r packed with flavour.Low-carb italian inspired dish topped with cheese coated with bread crumbs.U get the same level of contentment & satisfaction without involving pasta.This has onion,garlic,redpepper just bit of part skim mozarella and sharpness of parmeasean
Breakfasts:Uttapam with podi masala:This is a pancake in indian sub-continent.The batter has mix vegetables like carrot,capsicum,onion and the character comes in with podi masala.
Pesaratu:This is made with split green lentil.Pre-soaked.This dish hails from andhra pradesh.This has greenchilli,coriander,ginger in flavours.Light and healthy.
Oats Upma:One of the healthiest dishes to start the day.This has carrot,greenpeas,beans,ginger.The fragant tempering of udad dal,chana dal add the reqd flavours.
Ragi dosa:Crisp,healthy.Made with ragi flour,rice flour,added spices & this had cut greenchillies & fresh coriander neatly cut and put.Stellar!
Price Factor:700+taxes for breakfast.1400+dinner.
Should u visit?Do u like heritage?Do u like place with history?Do u like pleasent weather which is throughout the year!If u hv ticked yes on all the boxes,plan a trip now.
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